Gravlax

Gravlax

Marinated salmon

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A dish synonymous with Scandinavia: fresh fish, traditionally salmon, is cured for 3 days before serving. It is often accompanied by mustard and dill sauce, or mustard-flavoured sour cream.

Ingredients

Quantity Ingredient
750 g fillets fresh salmon, salmon trout or large trout
55g sugar
80g coarse salt
1 teaspoon white peppercorns, cracked
1 large bunch fresh dill
60ml cognac or brandy
60ml dry white wine

Method

  1. Place 1 fillet skin side down on a plate, sprinkle thickly with sugar, salt and white pepper, cover with plenty of dill sprigs and press on seasonings. Cover with second fillet of fish, skin side uppermost. Sandwich remaining fillets in the same way.
  2. Select a ceramic or glass dish just large enough to hold the fish, pour in Cognac or brandy and white wine and place fillets in it, with seasonings sandwiched between them. Cover with plastic wrap, weigh down with a 1 kg weight, and let marinate in refrigerator for 3 days. Turn fish every 12 hours, basting with marinade and separating fillets a little to baste fish inside.
  3. After 3 days remove weight and plastic wrap. Transfer with a slotted spoon to a cutting board. Separate fillets, scrape off dill, and cut fish horizontally or on an angle into 5 mm slices, cutting it off neatly without any skin. Place slices on black bread, top with a swirl of sour cream mixed with mustard and a sprig of dill, or serve with mustard and dill sauce.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again